In a large bowl, combne the cookie crumbs and butter. Press into two 13-in x 9-in. x 2 in. dishes. Refrigerate for 30 minutes.
In a small saucepan, combine the milk, sugar, butter and chocolate. Cook and stir over medium heat until thickened and bubbly, about 12 minutes. Remove from the heat; cool completely.
Spread Ice cream over each crust. Sppon cooled chocolate sauce over top; evenly spread to cover. Freeze until firm. Spread with whipped topping. Desserts may be frozen for up to 2 months. Remove from freezer 10 minutes before cutting. Garnish with shaved chocolate.
Originally Submitted
10/11/2008
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